ridiculous dinners on a Tuesday). It's to the point, but not lacking in flavor, and super good. And look, it's carrots again. That's another thing I do; obsess over ingredients.
ever-healthful Subway sandwich restaurant chain. I just love it. And one of the owners of my gym was on it, briefly. I feel so vindicated. And jealous. Did I ever tell you about the dream I had where I was a contestant on The Biggest Loser? I got so stressed in the dream, because I was just waiting for all the 400 pound contestants to realize that I shouldn't be on there... Pretty dumb dream.
one-pot mustard and lemon chicken
1 chicken, cut up into 10 pieces (breasts each cut in two pieces)
2 pounds carrots, cut into small sticks (they won't roast well unless they're on the small side)
2 lemons, quartered
1/4 cup mustard
juice of one lemon, then its rind quartered
coarse salt and freshly ground pepper
1. Preheat the oven to 425 degrees.
2. Mix mustard and lemon juice together, then combine with chicken in a large bowl. Toss to coat.
3. Arrange carrots and lemon quarters on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Nestle chicken amongst the carrots, pouring remaining sauce on top. Sprinkle additional coarse salt and freshly ground pepper on top of the chicken.
4. Bake for 40 - 50 minutes, until chicken is cooked through and carrots are tender, flipping the carrots once halfway through. Time will depend on the size of your chicken - I get mine from a local farm and they're on the small side.
When you serve, make sure to spoon up the pan juices! If you didn't do such a great job cutting the carrots thin enough (ahem, me), you can remove the chicken and put the baking sheet back in the oven for a but longer until the carrots are to your liking.
This was originally posted on my blog, the crankin' kitchen!